Ethnicity:Mexican Food Type:Meat Preparation Time:n/a Servings:n/a Author: Por Tino EmailIngredients:
1 liter red wine (vino tinto)
2 heads of raw garlic, crushed
40 whole cloves
hog casings, 3/4" for 25 - 30 pounds of meat
20 lbs of pork
10 lbs of beef
1 lb oz salt pork or bacon
10 cloves garlic, crushed or minced fine
2/3 cup salt
8 Tbsp pimenton dulce (paprika)
2 Tbsp (heaping) nutmeg
2 Tbsp white pepper
Gently boil wine, two head of crushed garlic, and whole cloves for 15 to 20 minutes, then cool. Pass thru a cheese cloth to filter out the sediment.
Cut pork, beef, and salt pork/bacon into strips and feed thru a meat grinder set on coarse grind. Mix spices together and spread over meat mixture. Crush or finely mince the 10 garlic cloves and add to meat.
Pour the cooled wine mixture over the ground meat and mix thoroughly to blend all ingredients.
Feed the mixture thru a 3/4 inch sausage stuffer into casing.
Let sausage rest in a refrigerator for 3 days before cooking or freezing.
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